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  • - Nowadays when you take a stroll down the aisle

  • at your local grocery store

  • you'll notice that a lot of foods

  • are labeled as Gluten free.

  • In fact, in 2014,

  • the U.S. sales of Gluten free labeled products

  • was estimated to be about 23 billion dollars.

  • So what exactly is Gluten

  • and why is everybody talking about it?

  • Well, from a biological standpoint

  • Gluten is composed of two different proteins.

  • There is gliadin which I'll represent as these blue circles.

  • And there's glutenin

  • which I'll represent as these red strings.

  • These two together are going to form what's called gluten.

  • Now gluten is the main protein composite

  • of a lot of the grains that you eat.

  • This includes things Wheat, Barley, and Rye.

  • And this is really important because these are found

  • in a lot of the foods that people typically eat.

  • For example, you may see it in Bread, Pasta,

  • Salad Dressings, and even Sausages.

  • So this is just a handful of the many, many,

  • many different types of foods that contains these grains.

  • And by extension will contain the gluten.

  • Now why is gluten important in healthcare?

  • It's because there are three major conditions

  • in which gluten can cause problems.

  • The first is known as Celiac Disease.

  • Celiac Disease is an Autoimmune Disease

  • in which the body's own Immune System

  • attacks the Small Intestine.

  • It isn't exactly a new condition

  • because it was first described in the Late 1800s.

  • And in addition to that, it's actually quite rare.

  • It affects about one for every 70 to 300 people

  • depending on which country you live in.

  • In the U.S. that's equivalent to about 2.1 million people.

  • The second major condition is having an allergy

  • to the grains that contain gluten.

  • So much like how many people have allergies

  • to things like peanuts or eggs

  • a lot of people can have allergies to these grains.

  • However, this is even less common than Celiac Disease.

  • So if Celiac Disease and Grain Allergies

  • are relatively rare, why is everybody talking about gluten?

  • The reason is because of the third condition

  • known as Gluten Intolerance.

  • The idea behind Gluten Intolerance

  • is that if you eat something containing gluten

  • you'll experience all sorts of different symptoms

  • associated with your bowels.

  • This can include things like Diarrhea and Constipation

  • and Cramping and Bloating as well.

  • Now the whole phenomenon of Gluten Intolerance

  • really began in 2011 when a paper was published

  • in The American Journal of Gastroenterology.

  • So right here I have the exact title of that paper

  • which says, "Gluten causes gastrointestinal symptoms

  • "in subjects without celiac disease."

  • Basically, this paper concluded and I quote,

  • "gluten is indeed a trigger of gut symptoms and tiredness."

  • Thus began the Gluten free sensation.

  • But in 2013, Dr. Peter Gibson

  • who is the author of this study did a follow-up study.

  • Now this is actually a pretty long title

  • so I'm just going to read it off first

  • and then we're going to digest it piece by piece.

  • So it says, "No Effects of Gluten in Patients

  • "With Self-Reported Non-Celiac Gluten Sensitivity

  • "After Dietary Reduction of Fermentable, Poorly Absorbed,

  • "Short-Chain Carbohydrates."

  • So first we can focus on this part right over here

  • this Fermentable, Poorly Absorbed,

  • Short-Chain Carbohydrates.

  • We have another word for this

  • and it's really just an acronym

  • it's simply known as FODMAPS.

  • The words in this acronym are actually different

  • from the words here but it's the same thing.

  • Now these FODMAPS are basically just carbohydrates

  • that are known to cause a lot of the symptoms

  • that I mentioned earlier.

  • The things like cramping, and diarrhea, and constipation.

  • So this study basically considered the fact that maybe

  • it's actually these FODMAPS instead of the gluten

  • that's causing these symptoms.

  • So they basically did mostly the same stuff

  • as the earlier study except they removed these FODMAPS

  • from the situation.

  • It was kind of a confounding factor

  • and they wanted to eliminate that.

  • Then what they did was they put people

  • on first, gluten filled diets.

  • So I'll just label that as positive (+) gluten.

  • And then they changed their diets to gluten free diets.

  • So I'll just label that as minus (-) gluten.

  • And they basically just wanted

  • to look at the effects of this.

  • So if the earlier hypothesis

  • that gluten causes these symptoms is true

  • then their symptoms should improve

  • because you're putting them on a gluten free diet.

  • However, they found that there were No Effects of Gluten.

  • So gluten actually didn't do anything.

  • It wasn't responsible for causing all of those symptoms.

  • Now what does this all mean for us?

  • Well, if you have Celiac Disease or Grain Allergies

  • you should absolutely avoid consuming

  • anything that contains Gluten in it.

  • However, these conditions are pretty rare

  • and they don't affect that many people.

  • So for the rest of us,

  • should we adopt this Gluten free diet?

  • Well, it's true that these Gluten free diets

  • do tend to be healthy.

  • But that's not because they lack Gluten

  • it's because by their very nature they're healthy.

  • They don't contain all sorts of processed foods

  • and carbohydrates.

  • So because of that and not because they lack Gluten

  • they are pretty healthy for you.

  • So the jury is still kind of out

  • on whether or not we should adopt a Gluten free diet.

  • But the current scientific literature

  • probably wouldn't support a Gluten free diet.

- Nowadays when you take a stroll down the aisle

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    yukang920108 發佈於 2021 年 02 月 12 日
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